With dried cranberries and a sweet orange flavor, this cranberry orange baked oatmeal makes a healthy breakfast or snack!
Only a few days left until the diet begins. Or maybe you’ve held strong and haven’t let sweater season and the holidays push you off the rails.
Either way, this dish will feel like you’re enjoying a sweet treat, but it’s actually filled with heart-healthy oats. If you really want it to feel like a decadent dessert, you can slice them to look like scones. Pinkies up!
Cranberry Orange Baked Oatmeal Tips
- There are so many possible flavor combinations! Chop up pecans or add some white chocolate chips. You can even add a streusel topping.
- Adding a bit of oil (coconut or vegetable) provides some healthy fat. It also means there will be no sticking to paper cupcake liners.
- Both applesauce AND yogurt work well. Choose your favorite or whatever you find in the pantry/fridge. I often use a coconut milk yogurt.
- Gluten free as long as the oats are certified gluten free and you use gluten free flour. I use oat flour.
- Serve right out of the oven or make ahead and store in the fridge. Baked oatmeal will last for 4-5 days. I prefer re-heating in the microwave for 30-45 seconds.
Please let me know how you like this recipe in the comments. I hope it becomes part of your morning routine, too!
45 minutes
Cranberry Orange Baked Oatmeal
With dried cranberries and a sweet orange flavor, this cranberry orange baked oatmeal makes a healthy breakfast or snack!
Ingredients
- 2 Tbsp. coconut oil, melted
- 1/2 c. yogurt or applesauce
- 1/4 c. brown sugar
- 2 Tbsp. maple syrup
- 2 eggs
- 1 tsp. vanilla
- 3 Tbsp. orange juice
- 1/2 tsp. baking powder
- 1/2 c. flour (I used oat)
- 1/4 tsp. salt
- 1 c. milk (can use dairy-free)
- 2 c. old-fashioned or rolled oats
- 1/3 - 1/2 c. dried cranberries
- GLAZE
- 1/3 c. powdered sugar
- 1 Tbsp. orange juice
Instructions
- Preheat the oven to 350 degrees. In a large mixing bowl, whisk the coconut oil, yogurt/applesauce, brown sugar, maple syrup, eggs, vanilla, orange juice, baking powder, salt, and flour. Carefully whisk in the milk. Then, stir in the oats and dried cranberries. Next, pour into 12 lined muffin cups or a 9x13 greased baking dish. Bake for 30-35 minutes.
- In a small bowl, whisk the powdered sugar and orange juice until a thick glaze forms. May need to add a bit more sugar or liquid until desired consistency is reached. Drizzle over the cooled oatmeal.Store leftovers in the fridge.